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  • Preparation
    20 minutes
  • Cooking
    45 minutes
  • 10 servings

Sticky DatePudding

Ingredients

500g pitted Medjool dates
750ml water
25g bicarbonate soda
150g Devondale unsalted Butter
150g brown sugar
125g caster sugar
5 large eggs
420g plain flour
Butterscotch sauce:
200g Devondale unsalted Butter
200g brown sugar
400ml Devondale Long Life Thickened Cream
Winter berries to serve (raspberries, blueberries, blackberries)
Devondale cream, to serve

Directions

Step One

Preheat oven to 160C fan forced.

Combine water and dates in a medium saucepan and bring to the boil. Add bicarbonate soda and cook over medium heat for 10 minutes.

Add butter and both sugars and cook for 2-3 minutes on low heat until sugar dissolves.

Blend mixture with a stick blender and allow to cool slightly. Add eggs and flour and mix thoroughly.

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